posted by Sue Freeman 08-10-98 1:59 PM
Ultimate Chocolate Raspberry Layer Cake
3 cups granulated sugar
2 3/4 cup sifted all purpose flour
1 cup unsweetened cocoa powder
2 tsp baking soda
1 3/4 tsp salt
3/4 tsp baking powder
1 1/2 cup black coffee strong
1 2/4 cups buttermilk
3/4 cup canola oil
1 T. vanilla extract
3 large eggs
Filling and Topping
4 cups heavy cream
1/2 cup confectioner's sugar
3 T raspberry liqueur or two tsp vanilla extract
3/4 cup raspberry preserves
Garnish
3 ounces semisweet chocolate, shaved
Preheat oven to 350. Grease two 9 x 2 inch round cake pans and line with waxed paper.
Sift together sugar, flour, cocoa powder, baking soada, salt, and baking powder.
Mix together coffee, buttermilk, oil and vanilla.
At low speed, beathalf of the buttermilk mixture into flour mixture and blend til smooth. Add eggs l at a time,
beating well after each addition. Beat in remaining buttermilk mixture. (Batter will be thin) Pour evenly into pans.
Bake until a toothpick inserted comes out clean, about 40 minutes. Don't overbake.
Transfer to wire racks to cool for 5 minutes. Loosen edges and turn out cakes onto racks to cool completely. Remove wax paper.
Meanwhile, prepare filling. In a medium bowl beat together cream, confectioner's sugar, and liqueur at medium speed until soft peaks form.
Slice each layer of cake in half horizontally. Place one cake layer in half on plate and sprad with 1/4 cup of
preserves and then spread with l cup of whipped cream. Repeat this sequence for 2 more layers, stacking them
carefully. Top with remaining layer and spread sides and top with more whipped cream.
Using a pastry bag fitted with a star tip, pipe remaining whiped crem into rosettes around edges of cake. To garnish
sprinkle lavishly with chocolate shaving.
I also add a few marashinio cheeries around the top for added color.
If cake pans are shallower than 2 inches use three pans and do not slice.